Articles related to "Eating green? Food, drinks and the environment [Archived]"

As much as half of all the food produced in the world – equivalent to 2bn tonnes – ends up as waste every year, engineers warned in a report published on Thursday.

SPECIAL REPORT / A European Commission review of carbon dioxide labelling methodologies for commercial products, due later this year, is likely to propose a grading system similar to the EU energy consumption labels for products, goods and services, EurActiv has learned.

Germany could cover Lake Constance with the clear film applied each year to seal in freshness on food packaging. But what is good for flavour is not necessarily good for the environment.

Reducing farm animals’ wind by adding garlic to feed could substantially reduce greenhouse emissions, according to research by West Wales’ scientists featured by Euronews.

The European food and drinks industry is finalising plans to measure its environmental performance but increasingly price-aware consumers might derail their efforts, the European Commission cautioned.

An overhaul of world farming and more vegetarianism should be top priorities to protect the environment, along with curbs on fossil fuel use, a UN-backed study said on Wednesday (2 June).

Ensuring both food security and environmental sustainability is possible, argues a platform which is currently sketching a vision and strategic research agenda for organic food and farming.

Guidelines for climate-friendly food choices developed by the Swedish authorities recommend citizens to reduce their meat and rice consumption as a way of reducing greenhouse gas emissions. The first of their kind, the guidelines are now being sent out for reactions and inspiration from other EU countries.

With overexploitation of water rife in agriculture, making farmers pay real prices for publicly managed irrigation systems could push them to avoid waste and adopt more sustainable practices, argues the European Environment Agency (EEA).